This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mocha Custards

Makes: 6
servings

Prep 20 mins
Chill2 hrs
Cool1 hr
Bake
325°F 30 mins

Ingredients

2 1/4
cups
milk

1/3
cup
sugar

3
tablespoons
unsweetened cocoa powder

1
tablespoon
instant coffee crystals

3
eggs, slightly beaten

1 1/2
teaspoons
vanilla

Frozen whipped dessert topping, thawed (optional)

Coffee beans (optional)

Directions

1.
Preheat oven to 325 degrees F. In a medium saucepan, combine milk, sugar, cocoa powder, and coffee crystals. Cook and stir just until cocoa and coffee are dissolved.

2.
In a medium mixing bowl, gradually whisk hot mixture into eggs. Add vanilla. Place six 6-ounce custard cups in a 3-quart rectangular baking dish. Place on the oven rack. Pour egg mixture into the custard cups. Carefully pour boiling water around the custard cups into the baking dish to a depth of about 1 inch.

3.
Bake for 30 to 35 minutes or until a knife inserted near the center comes out clean. Remove the custard cups from baking dish. Cool to room temperature. Chill in the refrigerator 2 to 24 hours. If desired, top with dessert topping and coffee beans.

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